Ingredients Jump to Instructions ↓

  1. 190g (1 1/4 cups) plain flour

  2. 40g (1/4 cup) self-raising flour

  3. 50g (1/2 cup) cocoa powder

  4. 200g (1 cup, firmly packed) brown sugar

  5. 200g good-quality dark chocolate, chopped

  6. 120g unsalted butter, at room temperature, cubed

  7. 2 eggs, lightly whisked

  8. 95g (1/2 cup) milk choc bits

  9. 95g (1/2 cup) white choc bits

  10. Ice-cream , to serve

Instructions Jump to Ingredients ↑

  1. Line 2 baking trays with non-stick baking paper.

  2. Preheat oven to 180°C. Sift the flours and cocoa powder into a large bowl. Stir in brown sugar. Make a well in the centre.

  3. Melt the chocolate and butter in a medium saucepan over medium-low heat, stirring, until smooth. Set aside for 5 minutes to cool slightly.

  4. Add cooled chocolate mixture and eggs to the dry ingredients. Use a wooden spoon to stir until well combined. Add all the choc bits and use a wooden spoon to mix until combined.

  5. Roll heaped tablespoonsful of the mixture into balls. Place on the lined trays about 8cm apart. Use your fingers to flatten each ball until about 1.5cm thick.

  6. Bake in preheated oven, swapping trays halfway through cooking, for 15-18 minutes or until the cookies are cooked through.

  7. Remove from the oven and cool on the trays for 5 minutes before transferring to wire racks to cool completely.

  8. Serve cookies sandwiched with a scoop of ice-cream, if desired.


Send feedback